First get the moulds ready. Using upward strokes heavily brush the butter all over inside of the pudding mould. Add a spoonful of cocoa butter into each mould. Place a bowl over a pan of simmering water, then slowly melt the chocolate and butter .Remove bowl from the heat and stir until smooth. Leave to cool for about 10 minutes. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leave a trail. Use an electric whisk if you want. Sift flour into the eggs then beat together. Pour the melted chocolate into the egg mixture in thirds, Beating well after each addition. Tip the mixture into the moulds and bake for 10-12 minutes in an oven 200 C. Serve with the raspberry coulis.